Last weekend, we went over to Brad and Donna’s goat farm for dinner. Emily, our thirteen year old, bottle-fed the newborn kids after dinner. Brad cooked up a roast of pork from our farm, roasted fresh asparagus from his garden, made a salad of arugula to go with his homemade goat cheese, gave each of us a slice of escarole pie, and I brought a Caramel Cake for dessert, albeit a worse for wear during the truck ride. All in all, the perfect Vermont spring dinner.
Best buds
A cute pair.
on top
A game of King of the Mountain is in progress.
say cheese
Kid gets a close up!
hold on
Dona holds a young kid who is watching the camera.
an embrace
Our daughter Emily holding a kid.
Recess
It’s recess at the goat farm; the kids love old chairs to play on.
Barn studio
Brad and Dona’s barn/photo studio.
where it happens
The goat barn.
For rent
Empty birdhouse waiting for new tenants.
Better with Age
Goat cheese in Brad and Dona’s cheese cave in the basement.
off to a good start
Escarole pie as first course.
Farm-fresh Pork
Slow roasted pork from our farm.
a feast
Roast, sliced potatoes from the root cellar.
About the Author: Christopher Kimball
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